Spicy Bang Bang Chicken Sandwich: Crispy & Addictive Dinner Ready in 30 Minutes
A Love Story Between Crispy Chicken and Sweet Heat
There are days when my kitchen needs to sound like a concert, not a library. I love the quiet satisfaction of a slow simmer, but sometimes, you just need a burst of flavor, a crunch you can hear across the room, and a dinner that makes everyone, including finicky Jana, yell, “More, please!” This recipe for the Spicy Bang Bang Chicken Sandwich isn’t just fast food; it’s instant happiness food. It’s the perfect marriage of a super crispy chicken sandwich and that addictively creamy, fiery, and sweet dressing we all know and love. We’re talking about a sandwich so messy, so flavorful, that you need two hands and a stack of napkins, transporting you straight to street food heaven. Adams, my little food critic, declared this sandwich better than the drive-through versions we sometimes grab when soccer practice runs late. We specifically focused on creating that perfect texture using buttermilk fried chicken cutlets and a fluffy brioche buns base. If you’re searching for an incredible spicy chicken sandwich that delivers restaurant-quality flavor with an easy weeknight bang bang chicken sandwich prep time, grab your apron! This is how we make dinner legendary.
Table of Contents
- Why You’ll Love This Spicy Bang Bang Chicken Sandwich
- Ingredients for Spicy Bang Bang Chicken Sandwich
- How to Make Spicy Bang Bang Chicken Sandwich
- Pro Tips & Variations
- Spicy Bang Bang Chicken Sandwich Serving Suggestions
- Spicy Bang Bang Chicken Sandwich Storage & Reheating
- FAQ about Spicy Bang Bang Chicken Sandwich
- Final Thoughts
Why You’ll Love This Spicy Bang Bang Chicken Sandwich
Why do we keep coming back to this incredible handheld meal? Because just like my grandmother’s Texas BBQ sauce, the secret is in the balance of simple flavors, perfectly executed. The Spicy Bang Bang Chicken Sandwich takes the crispy, golden standard of a fried chicken sandwich and elevates it with an irresistible, sweet and spicy mayo. It is truly the best kind of homemade chicken sandwich experience.
We’ve been making various versions of ‘Bang Bang’ dishes since Jana asked for the classic shrimp one a few years ago. We now have Bang Bang Chicken Bowls, and this sandwich variation became a fast favorite. For the kids, I can dial the Sriracha way down, but Emily and I like that extra kick, making this a true spicy smooth chicken sandwich experience. This recipe doesn’t just taste good; it connects us back to the simple joy of sharing delicious, slightly messy food.
- The Perfect Crunch: We’re using panko breaded chicken, often marinated in buttermilk, which creates a lighter, almost shatteringly crisp exterior unlike any other breading. No soggy sandwiches here! This method ensures a perfectly crispy fried chicken every single time.
- The Irresistible Bang Bang Sauce: This sauce is the star, the reason you’ll be licking your fingers clean. It’s a creamy spicy sauce, combining creamy mayonnaise, sweet chili sauce, and a generous squirt of hot sauce (like Sriracha) to achieve that signature sweet and spicy sauce contrast. It hits all your flavor points: sweet, savory, creamy, and hot.
- Customizable Heat: Love fire? Add more Sriracha or a pinch of cayenne to your breading. Cooking for kids? Use just enough Sriracha for color and flavor, but skip the heat, creating a traditional sweet chili mayo. This versatility makes it perfect for the entire family.
- Speed and Simplicity: While we are frying, the actual hands-on time is minimal. From prep to plate, you can have this bang bang chicken sandwich ready in about 30 minutes, making it an excellent choice for a weeknight chicken sandwich. We utilize butterflied chicken breast or fried chicken breast cutlets, which cook quickly and stay wonderfully juicy.
- Textural Harmony: Beyond the crispy chicken, we build this sandwich on toasted brioche buns, which are soft and slightly sweet, complementing the Asian-style sweet and spicy mayo perfectly. We often add a quick red cabbage slaw or a few pickles for an indispensable acidic crunch that cuts the richness of the fried chicken and creamy sauce. It’s layers upon layers of flavor and texture, resulting in a cohesive, satisfying meal. This truly is the ultimate, slightly messy street food inspired chicken sandwich you can easily make right in your home kitchen. If you love big, bold flavors, you absolutely need this spicy sweet chili bang bang chicken sandwich in your rotation this week!
Ingredients for Spicy Bang Bang Chicken Sandwich
The beauty of the bang bang chicken sandwich is that the ingredients are easy to source, but they combine to create a deeply craveable profile. Remember, high-quality, perfectly toasted brioche buns make all the difference here! We are aiming for a restaurant-style experience at home.
For the Crispy Chicken Cutlet:
- 2 large chicken breast, butterflied into 4 thin cutlets or 4 boneless, skinless chicken thighs (for a richer flavor).
- 1 cup buttermilk (for marinating, essential for tender texture).
- 1 cup all-purpose flour.
- 1 cup panko breadcrumbs (for maximum crispiness).
- 1 teaspoon paprika.
- 1 teaspoon garlic powder.
- ½ teaspoon cayenne pepper (optional, for extra spice).
- Salt and freshly ground black pepper.
- Canola or vegetable oil for frying.
For the Spicy Bang Bang Sauce:
- ½ cup good quality mayonnaise (use light mayo for a healthier option).
- 4 tablespoons sweet chili sauce (Thai-style is best).
- 2–4 tablespoons Sriracha or other hot chili sauce (adjust to taste for optimal spiciness, but don’t skimp on the heat!).
- 1 teaspoon honey or maple syrup (for balance).
- ½ teaspoon rice vinegar (for subtle tang).
For Assembly:
- 4 brioche buns or soft hamburger buns, lightly toasted.
- ¼ cup thinly sliced red cabbage or shredded coleslaw mix.
- Optional toppings: Dill pickle slices, cilantro, or green onions.
How to Make Spicy Bang Bang Chicken Sandwich
This recipe for the crispy bang bang chicken sandwich on brioche buns has three main steps: preparation, frying, and assembling. The sequence is simple, but each step is crucial for achieving that incredible restaurant-style flavor profile.
Step-by-Step Instructions
1. Prepare the Chicken and Marinate
- Tenderize the Chicken: If using thick chicken breasts, butterfly them horizontally to create two thinner, faster-cooking cutlets, or gently pound them to a uniform thickness (about ¾ inch). This promotes even cooking.
- Marinate: Place the chicken cutlets in a bowl and pour the buttermilk over them. Ensure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This tenderizes the meat and ensures maximum juiciness, which is key for a good fried chicken sandwich.
2. Make the Spicy Bang Bang Sauce
- Combine Sauce Ingredients: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha (or hot sauce of choice), honey, and rice vinegar. Mix until completely smooth and the color is uniform. Taste the sauce, adjusting the Sriracha for heat or the honey for sweetness until you achieve your preferred sweet and spicy sauce balance. This homemade bang bang sauce can be made ahead of time and stored in the fridge.
3. Set Up the Dredging Station
- Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, pepper, paprika, garlic powder, and cayenne (if using). Mix well.
- Liquid Binder: Remove the chicken from the buttermilk, shaking off any excess, but do not rinse it. The residual buttermilk acts as the binder.
- Panko Station: Place the panko breadcrumbs in a third shallow dish.
- Bread the Chicken: Take one buttermilk-coated chicken piece and press it into the flour mixture, shaking off excess. Immediately dip it back into the remaining buttermilk lightly, then powerfully press the chicken into the panko, ensuring the entire surface is heavily coated and the panko sticks firmly. Repeat for all cutlets. The heavy panko coating is what delivers the incredible crunch we want in this crispy chicken sandwich.
4. Fry the Crispy Chicken
- Heat the Oil: Pour about 1 inch of frying oil into a large skillet over medium-high heat. Heat the oil until it reaches 350°F (175°C). If you don’t have a thermometer, a small pinch of panko should immediately bubble rapidly upon touching the oil.
- Fry: Carefully place 1–2 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes per side, depending on thickness, until deeply golden brown, crispy, and the internal temperature reaches 165°F (74°C). You will hear the satisfying hiss and sizzle of the chicken cooking as the crust sets.
- Drain Excess Oil: Remove the cooked chicken and place it on a wire rack or a plate lined with paper towels to drain. Immediately sprinkle lightly with a touch more salt while still hot.
5. Assembly
- Prep the Buns: Lightly toast the interior of your brioche buns. This prevents the sauce from making the bun soggy and adds stability.
- Sauce the Bun: Spread a generous layer of the sweet chili sriracha mayo on both the top and bottom toasted halves of the bun.
- Stack & Serve: Place the warm, crispy fried chicken cutlet on the bottom bun. If using, top with shredded cabbage or pickle slices for crunch. Drizzle a final, luxurious amount of the spicy bang bang sauce over the top of the chicken before pressing the top bun on. Serve immediately while the chicken is piping hot and the crust is at its crispiest. This spicy bang bang chicken sandwich with homemade sauce is best enjoyed fresh!
Pro Tips & Variations
Family cooking is all about adapting, right? Sometimes Emily wants less mess; sometimes Adams wants more heat. Here are a few tricks I’ve learned getting this crispy bang bang chicken sandwich perfected for our table.
The Secret to the Crispiest Coating
- The Panko Advantage: While flour or regular breadcrumbs work, Panko is the MVP here. For an even crunchier crust, try mixing ¼ cup of cornstarch into your dry flour mixture. It inhibits gluten development and gives you a light, superior crispness.
- Double Fry Technique: If you really want a professional-level crust, partially cook the chicken (about 3 minutes per side) and remove it from the oil. Let it rest for 5 minutes, then return it to the oil for a final 2–3 minutes until beautifully golden brown. The second cook releases residual moisture and maximizes crunch.
Healthier Bang Bang Chicken Sandwich Options
- Oven Baked Bang Bang Chicken Sandwich: If deep-frying isn’t your thing, you can bake or use the air fryer. Preheat your oven to 400°F (200°C) or your air fryer to 380°F (195°C). After breading the chicken, lightly spray both sides with cooking oil (an oil mister works great). Bake the chicken for 18–22 minutes (or air fry for 12–15 minutes), flipping halfway through, until crispy and cooked through. It won’t have the same oil richness, but it’s a perfectly viable, lighter option.
- Grilled Version: For a true “weeknight easy” version, skip the breading entirely. Marinate the chicken in a little olive oil, garlic powder, and paprika. Grill the chicken until cooked, then generously brush the finished pieces with the bang bang sauce before assembling the grilled bang bang chicken sandwich.
- Lighter Sauce: Substitute half the mayonnaise with Greek yogurt or a reduced-fat sour cream to create a healthier bang bang chicken sandwich without sacrificing the creamy base.
Flavor Variations and Toppings
- The Cabbage Slaw: I highly recommend adding a simple, vinegar-based slaw to the sandwich. Mix thinly sliced red cabbage and shredded carrots with a tablespoon of vinegar, a teaspoon of sugar, and a pinch of salt. The acidity cuts through the richness and adds a satisfying contrast to the sweet and spicy chicken. This makes a phenomenal spicy bang bang chicken sandwich with cabbage slaw.
- Po-boy Style: Use longer French bread rolls instead of brioche and add lettuce and sliced tomatoes for a more robust, slightly New Orleans style kick. We call this the po-boy style bang bang chicken at home.
- A Different Cut: If you are planning for a party, consider making small bang bang chicken sliders using smaller buns or Hawaiian rolls. You can even melt a little mozzarella cheese on the hot chicken before saucing it for a truly decadent party appetizer. Speaking of party appetizers, this dish’s Asian-inspired profile pairs beautifully with my recipe for Honey Garlic Chicken Stir Fry.
Spicy Bang Bang Chicken Sandwich Serving Suggestions
A sandwich this bold needs some equally stellar sidekicks. Since this spicy bang bang chicken sandwich is already rich, crispy, and flavorful, I like to balance it with fresh, cool, or simple savory sides. This preparation is perfect for game day or a fun Friday night meal where you need maximum flavor impact and minimum fuss.
When cooking for Adams and Jana, I always try to ensure there’s a vegetable on the table, even if it’s disguised as a perfect French fry! These are our family’s favorite pairings:
- Classic Crispy Fries or Tots: You can’t beat crispy potato perfection next to a big, beautiful fried chicken sandwich. Season them with a little garlic salt for an extra boost.
- Simple Cucumber Salad: To counteract the heavy fried goodness and the heat, a cool, refreshing cucumber salad tossed in a light rice wine vinegar dressing provides essential cleansing acidity. It’s light, simple, and the crunch complements the crispy chicken beautifully.
- Baked Beans with a Kick: Since the chicken has a touch of heat, homemade baked beans with brown sugar, molasses, and maybe a dash of hot sauce ties back to that comfort food core, and reminds me a bit of the flavors in my grandma’s Texas BBQ pit. They make a perfect pairing for any crispy chicken sandwich.
- Coleslaw or Slaw Mix: As mentioned, adding slaw to the sandwich is great, but serving a large portion of a creamy, crunchy, slightly tangy coleslaw on the side is just as good, especially one featuring cilantro slaw or diced apple for a fresh twist.
- Sweet Potato Fries: The natural sweetness of the sweet potato cuts the spice beautifully, enhancing the ‘sweet’ part of the sweet and spicy chicken profile. Dip them in any leftover sweet chili sriracha mayo for pure indulgence. If you’re looking for another quick weeknight chicken meal, try my Chicken Teriyaki Rice Bowl.
Spicy Bang Bang Chicken Sandwich Storage & Reheating
While this spicy bang bang chicken sandwich is definitely best eaten right away, sometimes you have leftovers (though not often in my house!). Storing and reheating crispy fried chicken requires a little bit of technique to minimize sogginess.
Storage
- Separate Components: Never store the assembled sandwich. The sauce and moisture from the slaw will immediately ruin the crunch of the chicken.
- Chicken: Store the leftover crispy fried chicken cutlets in an airtight container in the refrigerator for up to 3 days. Do not cover the chicken until it is completely cool, or condensation will make it soggy.
- Sauce: The homemade bang bang sauce can be stored separately in a sealed container in the fridge for up to a week.
Reheating for Maximum Crunch
- Avoid the Microwave: The microwave will steam the breading and turn it into rubber. Always reheat your fried chicken using dry heat.
- Air Fryer Method (Best): Preheat the air fryer to 375°F (190°C). Place the chicken tenders or cutlets in the basket in a single layer. Reheat for 5–7 minutes, flipping once, until the chicken is piping hot and the crust is aggressively crunchy again.
- Oven Method: Preheat your oven to 400°F (200°C). Place the chicken directly on a wire rack set over a baking sheet. Reheat for 8–10 minutes. The rack allows air to circulate, preventing the bottom from getting soggy. Once reheated, assemble your fresh spicy bang bang chicken sandwich with fresh buns and sauce.
FAQ about Spicy Bang Bang Chicken Sandwich
What makes bang bang sauce different from other spicy sauces?
The core difference comes from the blend of textures and flavors. Traditional bang bang sauce is defined by its creamy base (mayo) combined with sweet chili sauce and an element of spice, usually Sriracha. It’s an ideal sweet and tangy spicy sauce. Unlike hot sauces that are primarily sour or vinegar-based, bang bang sauce is rich, luxurious, and perfectly balanced, making it highly addictive on this kind of crispy fried chicken.
Can I use chicken thighs instead of breasts for the crispy chicken sandwich?
Absolutely! Using boneless, skinless chicken thighs is a fantastic idea. They are higher in fat content, which keeps them incredibly moist during the frying process, resulting in a juicier, more flavorful buttermilk marinated bang bang chicken sandwich. Their slightly irregular shape also adds to that fun, messy, street food inspired look!
How do I make a super crispy bang bang chicken sandwich without deep-frying?
The best way to achieve a close-to-fried crispness without the oil is by using the air fryer and incorporating the double-coating method with panko breadcrumbs. For guaranteed success, lightly mist the panko-coated chicken with olive oil spray—this is essential to help the breading crisp and brown. You’ll end up with a lighter, yet still satisfyingly crispy bang bang chicken sandwich.
What is the secret to getting the panko breading to stick to the chicken?
The secret is the buttermilk! The fermentation process of buttermilk helps tenderize the chicken and, crucially, its thick consistency acts as a fantastic adhesive for the breading. When you remove the chicken from the buttermilk, you don’t need to pat it dry. The residue is your liquid binder, making the flour and then the panko stick firmly. Press the panko into the meat firmly, almost massaging it, to ensure a thick, continuous crust that won’t fall off during frying.
Final Thoughts
The kitchen is more than just a place to make dinner; it’s where the best parts of the day come together. Watching Emily’s eyes light up after one bite of this spicy bang bang chicken sandwich, the little smear of sauce on Adams’s cheek, the satisfying sound of Jana crunching through the crispy fried chicken, that’s why I cook. This sandwich is proof that simple, honest ingredients, when treated right, can create a meal that truly feels like a celebration. It’s fast enough for Tuesday but fun enough for Saturday. It’s comfort food with a kick, and I hope it brings as much joy and delicious mess to your table as it does to ours. Remember, cooking isn’t just about food; it’s about making people happy.
Happy cooking, friends!
— Ben
